This one-pot fish chowder is an easy-to-make recipe that uses bite-sized chunks of skinless boneless cod, peeled red potatoes, and a touch of Irish whiskey for added flavor. For the broth, a can of evaporated milk, a little bit of half and half, and a few tablespoons of butter help give this chowder a lovely creaminess, without making it over-the-top rich. This is a meal you can easily serve for Fish Friday, St. Patrick’s Day, or even on a normal hectic weekday evening.
I’m never gonna be that girl that straight-up orders fish in a restaurant. Shrimp, yes. Jumbo lump crab cakes done right, yes. Lobster anywhere in New England, yes. But fish? Well, that’s most likely not gonna happen unless it’s fried to within an inch of its life, coated in nuts, served with a cream sauce, or swimming in a pool of butter. And when it comes to cooking fish at home, that’s even less likely to happen. I mean, who could possibly be thrilled with living in a fishy-smelling house for days after cooking up one simple fillet of fish? Certainly not me. However, when it comes to this fish and potato chowder, I’m all in. Perhaps because of its soft, tender, creamy cooked potatoes, or maybe because its perfectly poached fish has just the right amount of fishiness, whose smell does not send you running for the hills. Do you know what I’m talking about? Fishy enough to let you know that there’s actually fish in there somewhere, but not fishy enough to make you feel like you need to leave your house for a week and stay in a hotel until the horrid overpowering smell of rancid decaying ocean finally dissipates. If you’re someone who has the same view towards fish as I do, then this chowder is definitely how you need, should, and must enjoy it. P.S. I give all the credit to the Irish Whiskey in this recipe. Although, I’m sure the butter and half and half in this recipe, play a pretty important role as well.
Ingredients:
- 4 Tablespoons Butter
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1/2 Cup Irish Whiskey
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 4 Large Red Potatoes, Peeled & Cubed (Approximately 2 Cups)
- 2 Bay Leaves
- 1 (12-oz.) Can Evaporated Milk
- 1/2 Cup Half & Half
- 1/2 to 3/4 Pound Skinless & Boneless Cod Fillet, Cut into Bite-Sized Chunks
- 1/2 Cup Fresh Parsley, Very Finely Chopped
Directions:
- Place the butter and diced onion in a large Dutch oven or stockpot over medium heat. Sauté for 5 to 7 minutes, stirring often, or until the onions are translucent.
- Add the whiskey, salt, black pepper, and crushed red pepper flakes. Sauté for 2 minutes, stirring constantly.
- Add the broth, potatoes, and bay leaves. Increase the heat to high and bring the chowder to a boil. When the chowder comes to a boil, continue to cook it for 10 additional minutes uncovered, or until the potatoes are tender. Stir occasionally.
- Add the evaporated milk, half & half, and bite-sized chunks of cod. Decrease the heat to low, cover with a lid, and then cook the chowder for 5 to 10 minutes, or until the cod is cooked completely through.
- Discard the bay leaves and stir the parsley into the chowder before serving.
Suggestions:
- I used Salted Irish Butter for this recipe. You can use either unsalted or salted butter for this recipe. If you use unsalted butter, you may need to add more salt to taste.
- Be very careful when you pour the whiskey into the Dutch oven or stockpot. Alcohol and an open flame can be very dangerous.
- I peeled the potatoes for this recipe, however, you can leave the peels on if you choose. Just make sure to cut the potatoes into uniform-sized pieces so that they cook at the same rate.
- I used one cod fillet for this recipe, which weighed between 1/2 pound and 3/4 pound. You can add as much or as little fish as you would like. Just make sure that it is cooked through. Cutting the fish into uniform bite-sized pieces will help ensure that all of the fish cooks at the same rate.
- This recipe will yield 4 large bowls of soup.
Improvements:
- For a more decadent and richer fish chowder, replace the half & half with heavy whipping cream.
- Not a fan of cod? You can replace it with any other type of mild fish, shrimp, crab, or lobster.
- Add a few peeled sliced carrots when you add the potatoes.
- If you’re a huge fan of cod, make sure to check out this recipe for Very Dilly Cod and Carrots Bundles and this recipe for Cornmeal Crusted Cod with Buttermilk Cauliflower Rice.
Ingredients:
- 4 Tablespoons Butter
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 1/2 Cup Irish Whiskey
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 4 Large Red Potatoes, Peeled & Cubed (Approximately 2 Cups)
- 2 Bay Leaves
- 1 (12-oz.) Can Evaporated Milk
- 1/2 Cup Half & Half
- 1/2 to 3/4 Pound Skinless & Boneless Cod Fillet, Cut into Bite-Sized Chunks
- 1/2 Cup Fresh Parsley, Very Finely Chopped
Directions:
- Place the butter and diced onion in a large Dutch oven or stockpot over medium heat. Sauté for 5 to 7 minutes, stirring often, or until the onions are translucent.
- Add the whiskey, salt, black pepper, and crushed red pepper flakes. Sauté for 2 minutes, stirring constantly.
- Add the broth, potatoes, and bay leaves. Increase the heat to high and bring the chowder to a boil. When the chowder comes to a boil, continue to cook it for 10 additional minutes uncovered, or until the potatoes are tender. Stir occasionally.
- Add the evaporated milk, half & half, and bite-sized chunks of cod. Decrease the heat to low, cover with a lid, and then cook the chowder for 5 to 10 minutes, or until the cod is cooked completely through.
- Discard the bay leaves and stir the parsley into the chowder before serving.
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Cajun Lime Corn Chowder with Crab
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
This month’s “Celebrating Ireland” themed Fish Friday Foodies event is being hosted by A Day in the Life on the Farm. Make sure to check out all of the absolutely delicious fish and seafood recipes below.
- Food Lust People Love – Ballymaloe Potted Shrimp
- Sid’s Sea Palm Cooking – Boxty with Smoked Salmon
- Karen’s Kitchen Stories – Cod Soup
- Sneha’s Recipe – Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice – Fish & Potato Chowder with Irish Whiskey
- A Day in the Life on the Farm – Irish Fish Cakes
